Reviewed: Sep. 5, 2011

LOVED IT!!! My boyfriend and I were having important guests over for breakfast and this was the perfect dish and a wonderful recipe. The sauce so delish, I even had some left over to make eggs the next morning..... I know I'm not great on lemon so I reduced the lemon by 1 1/4 TB and it worked out great. It did turn out a bit thick while making it so I ended up adding the 2 TB of hot water and then it was the perfect consistency. After broiling and buttering the English Muffins I put the Canadian bacon on them and stuck the back in the turned off oven with the door open just to keep them warm until all the eggs are done. I also took one suggestion of topping off with a pinch of Paprika and it was wonderful. I highly recommend pairing this breakfast with Orange Julius!

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Reviewer:

Veronica's Kitchen

Reviewed: Aug. 28, 2011

I followed the recipe exactly, only blending the sauce ingredients in a blender as one helpful reviewer stated. The texture and color of the sauce was wonderful, however, I did not care for this. Extremely sour/tangy. It tastes nothing like any hollindaise my boyfriend and I have ever had, and we've tried it nearly every breakfast place we've been. I would venture to guess if the lemon juice was reduced by a lot, it might taste wonderful. Also, the sauce is a little runny. I wonder if there is a way to thicken it up like they do in a restaurant?

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Reviewer:

Spic3yL@dy

Cooking Level: Intermediate

Reviewed: Aug. 26, 2011

Whipped these up in about a half-hour for my children and I, and they were great! For the first time, I wanted to follow the recipe to the "T", but next time, I will make the English Muffins from scratch, and use cayenne pepper in the Hollandaise Sauce. I am a guy who "can" cook (but I don't barbecue), but I'm not a chef. The kids are typical of their age and do not usually like to "try new things", but they loved it. They just thought of it, more or less, as an open-faced Egg McMuffin with some gravy.

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Reviewer:

asacan

Reviewed: Aug. 21, 2011

Way too much lemon- the citrus takes over the whole dish. Next time I will only use maybe a teaspoon.

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chucklesgrill

Reviewed: Aug. 18, 2011

added some garlic but always DEMAND TERM LIMITS

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Reviewer:

jones3721

Reviewed: Aug. 5, 2011

I liked this recipe. I have never made eggs benedict before however. I reduced the amount of lemon juice by half a tablespoon and still found it had to much of a lemon punch. I would recommend reducing the amount of lemon by a full tablespoon.

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Reviewer:

spanky63

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Pontiac, Illinois, USA

Reviewed: Jul. 31, 2011

I took and modified the suggestion of another review, and just used the "boat motor" hand mixer, mixed all but the butter, melted the butter and then mixed it in. Came out very good.

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Reviewer:

JeffT

Reviewed: Jul. 18, 2011

Excellent. The hollendaise sauce in this recipe is superior to others I've tried.

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Reviewer:

donnaf

Cooking Level: Intermediate

Reviewed: Jul. 4, 2011

this is a very good recipe. Followed instructions and turned out perfectly. I use a store bought box of creamed spinach and placed the spinach on the muffin before the canadian bacon - it was amazing!

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Reviewer:

seesaul

Reviewed: Jun. 28, 2011

LOVED IT! The first time I ever had eggs benedict was in a 5 star hotel in chicago (dad and I used to take summer time father/daughter trips) anyway, I fell in love with the dish and have ever since been unable to recreate the taste I fell in love with. Although my hollandaise sauce probably didn't turn out the way this recipe does, since I didn't have lemon juice and used white wine/white wine vinegar instead, it was amazing!

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